SESSION PLAN

Sector : TOURISM
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Present Gateaux, Tortes and Cakes
Module Title : Preparing and Presenting Gateaux, Tortes and Cakes

Learning Outcomes:
1. Prepare sponge and cakes
2. Prepare and use fillings
3. Decorate cakes
4. Present cakes
5. Store cakes

A. INTRODUCTION: This unit covers the knowledge and skills required by bakers and pastry cooks (patissiers) to
produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a
high order is required.

B. LEARNING ACTIVITIES
LO 1: Prepare sponge and cakes
Learning Content Methods Presentation Practice Feedback Resources Time
Date Developed: Document No. NTTA-TM1-07
December 2020 Issued by:
Date Revised: February 2020
Trainers Methodology Level I
Page 1 of 6
Developed by: Revision # 01
Prepare sponge and cakes
Jessa Mae B. Morales
 2
Modular/self-
Read Information hour
Identify the main paced Answer
Sheet No. 3.1-1 main Answer Key s
ingredients used for cakes Self-Check CBLM
ingredients used for 3.1-1
and temperature used 3.1-1
cakes and
temperature used

Prepare a sponges and Modular/Self- Read Information Self-Check Answer Key

cakes according to paced Sheet No. 3.1-2 3.1-2
3.2-1
conditions and desired Prepared a sponges
product and cakes according
to conditions and
desired product
3
Demonstration Perform hour
CBLM
Task Sheet s
3.2-1

Perform
Performanc
e Criteria
3.2.1

Date Developed: Document No. NTTA-TM1-07

December 2020 Issued by:
Date Revised: February 2020
Trainers Methodology Level I
Page 2 of 6
Developed by: Revision # 01
Prepare sponge and cakes
Jessa Mae B. Morales
Mixing method used for Modular/Self- Read Information Self-Check Answer Key CBLM 3
shortened cakes and foam paced Sheet No. 3.1-3 3.3-1 hour
3.3-1
types cakes Mixing method used s
for shortened cakes
and foam types
cakes

Demonstration
LO 2: Prepare and use fillings
Fillings are prepared and
Modular/self-paced Read Information Self-Check Answer Key 10
selected in accordance with
Sheet No. 2.1-1 2.1-1 2.1-1 hour
required consistency and Lecture
appropriate flavors on s
Task Sheet Performanc
2.1-1 e Criteria
Checklist
2.1-1
Slice or layer sponges and
Modular/self-paced Read Information Self-Check Answer Key 4
cakes are filled and assembled
Sheet No. 2.1-2 2.1-2 2.1-2 hour
according to standard recipe Lecture
specifications, enterprise on s
Task Sheet Performanc
practice and customer 2.1-2 e Criteria
preferences Checklist
Demonstration 2.1-2

Date Developed: Document No. NTTA-TM1-07

December 2020 Issued by:
Date Revised: February 2020
Trainers Methodology Level I
Page 3 of 6
Developed by: Revision # 01
Prepare sponge and cakes
Jessa Mae B. Morales
Coatings and sidings are
Modular/self-paced Read Information Self-Check Answer Key
selected according to the
Sheet No. 2.1-4 2.1-3 2.1-3
product characteristics and Lecture
required recipe specifications on Task Sheet Performanc
2.1-3 e Criteria
Checklist
2.1-3

LO 3: Decorate cakes
Sponges and cakes are
Modular/self-paced Read Information Self-Check Answer Key 10
decorated suited to the product
Sheet No. 2.1-4 3.2-2 3.3-4 hour
and occasion and in Lecture
accordance with standard on s
Task Sheet Performanc
recipes and enterprise 3.3-3 e Criteria
practices Checklist
3.3-5
Suitable icings and
Modular/self-paced Read Information Self-Check Answer Key 4
decorations are used
Sheet No. 2.1-4 3.2-2 3.2-4 hour
according to standard recipes Lecture
and/or enterprise standards on s
Task Sheet Performanc
and customer preferences 3.2-3 e Criteria
Checklist
3.2-5

LO 4 Present cakes

Date Developed: Document No. NTTA-TM1-07

December 2020 Issued by:
Date Revised: February 2020
Trainers Methodology Level I
Page 4 of 6
Developed by: Revision # 01
Prepare sponge and cakes
Jessa Mae B. Morales
Cakes are presented on
Modular/self-paced Read Information Self-Check Answer Key
accordance with customer’s
Sheet No. 2.1-4 2.1-3 3.2-4
expectations and established Lecture
standards and procedures on Task Sheet Performanc
2.1-3 e Criteria
Checklist
3.2-5
Equipment are selected and
Modular/self-paced Read Information Self-Check Answer Key
used in accordance with
Sheet No. 2.1-4 2.1-3 3.2-4
service requirements Lecture
on Task Sheet Performanc
2.1-3 e Criteria
Checklist
3.2-5
Product freshness,
Modular/self-paced Read Information Self-Check Answer Key
appearances and eating
Sheet No. 2.1-4 2.1-3 3.2-4
qualities are maintained in Lecture
accordance with the on Task Sheet Performanc
established standards and 2.1-3 e Criteria
procedures Checklist
3.2-5
Cakes are marked or cut
Modular/self-paced Read Information Self-Check Answer Key
portion-controlled to minimize
Sheet No. 2.1-4 2.1-3 3.2-4
wastage and in accordance Lecture
with enterprise specifications on Task Sheet Performanc
and customer preferences 2.1-3 e Criteria
Checklist
Date Developed: Document No. NTTA-TM1-07
December 2020 Issued by:
Date Revised: February 2020
Trainers Methodology Level I
Page 5 of 6
Developed by: Revision # 01
Prepare sponge and cakes
Jessa Mae B. Morales
 3.2-5

LO 5 Store cakes
Cakes are stored in accordance
Modular/self-paced Read Information Self-Check Answer Key
with establishment’s standards
Sheet No. 2.1-4 2.1-3 3.2-4
and procedures Lecture
on Task Sheet Performanc
2.1-3 e Criteria
Checklist
3.2-5
Storage methods are
Modular/self-paced Read Information Self-Check Answer Key
identified in accordance with
Sheet No. 2.1-4 2.1-3 3.2-4
product specifications and Lecture
established standards and on Task Sheet Performanc
procedures 2.1-3 e Criteria
Checklist
3.2-5

C. ASSESSMENT PLAN
 Written Test
 Performance Test
 Oral Questioning

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Date Developed: Document No. NTTA-TM1-07

December 2020 Issued by:
Date Revised: February 2020
Trainers Methodology Level I
Page 6 of 6
Developed by: Revision # 01
Prepare sponge and cakes
Jessa Mae B. Morales